Whisk together white sugar, brown sugar, flour, cinnamon, and nutmeg in a small bowl.

Place apricots in a separate large bowl and stir in lemon juice. Add sugar mixture to apricots and toss gently to mix.

Pour apricots in a separate large bowl and stir in lemon juice. Add sugar mixture to apricots and toss gently to mix.

Pour apricots into partially-baked pie crust. Evenly distribute the tiny butter cubes on top of the apricot mixture. Top with remaining pie crust and crimp to seal to the bottom pie crust. Cut slits in the top for vents.

Bake for 35 to 40 minutes until golden and apricot filling just begins to bubble through slits. Sprinkle the top of the pie with 1 teaspoon white sugar as soon as it comes out of oven.

We have also dried quite a few apricots with our food dehydrator and made a whole lot of apricot jam.